Low Sodium Spanish Potato Tortilla

Elevate your breakfast, lunch, or tapas menu with this Low Sodium Spanish Potato Tortilla, a wholesome twist on the classic Spanish dish. Made with tender Yukon Gold potatoes, creamy eggs, and just a hint of garlic and black pepper, this flavorful tortilla boasts rich, golden layers—all without adding extra salt. The slow-cooked potatoes and onions infuse the dish with natural sweetness, while olive oil ensures a silky texture and perfectly crisped edges. This heart-healthy, one-pan recipe is simple yet sophisticated, ideal for serving warm or at room temperature. Whether you're meal-prepping or hosting a brunch, this low-sodium tortilla is a true crowd-pleaser packed with rustic charm and Mediterranean flair.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 medium (about 1.5 lbs total) Yukon Gold potatoes
• 6 large Eggs
• 4 tablespoons Olive oil
• 1 medium (about 150g) Unsalted onion
• 2 cloves Garlic
• 2 tablespoons, chopped Fresh parsley (optional)
• 0.5 teaspoons Ground black pepper

Directions

Step 1

Peel and thinly slice the potatoes into rounds about 1/8-inch thick. Use a mandoline slicer if available for uniform thickness.

Step 2

Finely dice the onion and mince the garlic.

Step 3

Heat 3 tablespoons of olive oil in a large nonstick or well-seasoned cast iron skillet over medium heat.

Step 4

Add the potato slices and diced onion to the skillet in layers. Cook for about 15 minutes, stirring gently every few minutes to ensure the potatoes cook evenly. Lower the heat if necessary to prevent browning or sticking. Add the garlic during the last 3 minutes of cooking.

Step 5

While the potatoes are cooking, crack the eggs into a large mixing bowl. Add the black pepper and whisk until well combined. If using parsley, mix it into the eggs.

Step 6

Once the potatoes and onions are tender (test by piercing with a fork), remove from heat and let them cool slightly. Gently fold the potatoes and onions into the eggs, being careful not to break them up too much.

Step 7

Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium heat. Pour the egg and potato mixture into the skillet, spreading it out evenly.

Step 8

Cook the tortilla on medium-low heat for about 8-10 minutes, or until the edges are set and the bottom is golden brown. Run a spatula around the edges to release the tortilla as it cooks.

Step 9

To flip the tortilla, carefully place a plate or a flat lid over the skillet and invert the tortilla onto it. Slide the tortilla back into the skillet, uncooked side down, and cook for another 5-7 minutes or until fully set.

Step 10

Remove the tortilla from heat, transfer it to a plate, and let it cool for 5 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(3235.9g)

Amount per serving	% Daily Value*
Calories	3030.5

Total Fat 86.6g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1116mg	0%
Sodium 619.0mg	0%
Total Carbohydrate 496.8g	0%
Dietary Fiber 39.8g	0%
Total Sugars 25.9g
Protein 95.0g	0%

Vitamin D 246IU	0%
Calcium 589.1mg	0%
Iron 26.6mg	0%
Potassium 12078.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.8%

Protein: 12.1%

Carbs: 63.2%